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Another Cake Bible Success
I am SO proud of Patricia's stunning work I want to share it with all of you!
Dearest Rose,
I just wanted to send a quick photo of the wedding cake I made yesterday (this was my 3rd wedding cake). Of course it was made completely from your recipes - your white butter cake, filled with strawberry mousseline, and covered with vanilla mousseline. Everyone absolutely loved the way it tasted - I got so many compliments on how moist and tender the cake was, and how absolutely delicious it tasted - many guests had more than one piece. Thank you again for your amazing Cake Bible - I can't wait to try the new recipes in your upcoming book.
Sincerely,
Patricia
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Comments
Beautiful. I am a disaster for decorating. This cake is stunning!
Just wanted to add that I used the mousseline icing to frost a 50th birthday cake I served in July in Crete (98 degrees at least in the shade) and it held beautifully. I couldn't believe the cake didn't melt!
Reply to this Posted by: Sydney | August 19, 2008 4:00 PM #
Thanks Nushera - so nice to hear from you. Hope all is well!
Reply to this Posted by: Patrincia | August 17, 2008 4:23 PM #
FANTASTIC!!!!!
Reply to this Posted by: nushera | August 14, 2008 11:51 PM #
oh, by all means, get a 1/4 size Cadco countertop convection oven. It is little, but perfect to quickly bake layer cakes, perhaps only up to 9".
It has 3 oven racks and designed to be ULTIMATELLY even heat with all 3 racks filled wall to wall. I would say you only need a 1/4 inch clearance, unbelievable.
Be aware that the clearance between racks is a few hairlines over 2", so fitting 2 or 3 9x2-inch round pans is pushing it. But fitting 3 9x1.5-inch round pans is perfectly heaven.
When I bake my 9x2-inch round biscuit de savoie layers (I need 9 of these), I will try by removing the oven racks, and stack 3 pans with 1/2" dowel rods starting from the oven floor, it may work. It will almost look like how my Mom stacked her bamboo steamers inside a large stock pot.
Be aware that because of the convection fan which is noticeable stronger than a home oven (but not as strong and exposed as a larger commercial oven), you should lower the oven temp by 25 to 50 degrees for buttercakes with baking powder. I don't lower the temperature for biscuit, genoise and other foam cakes without chemical leavening, the blast is just perfect.
There is a possibility that your butter cakes may turn drier, but a little bit of syrup will fix this.
I got mines from www.bargreen.com online, go to the closeout section $299 free shipping.
Reply to this Posted by: Hector | August 12, 2008 3:05 PM #
Patrincia got the smoothing technique well described and perfected! Please follow. It works specially well with the mousseline. The heavy duty turntable is required.
YES, I know what is like to frost a little 4" cake! So little, so fast, but so hard to handle... plus every little pulse gasp make so much damage!
GOOD JOB Patrincia, I am in wedding cake 200 or so, my 3rd one did not look like yours!
Reply to this Posted by: Hector | August 12, 2008 2:54 PM #
I do the crumb coat and second coat without heating the bench scraper, but yes, I do heat it with hot water, then dry it very quickly for the final smoothing.
Reply to this Posted by: Patrincia | August 12, 2008 11:45 AM #
What a great idea with the bench scraper! Do you heat it with warm water first to get the smoothness?
Reply to this Posted by: Matthew C. | August 12, 2008 11:39 AM #
Thanks Matthew - I love using a bench scraper in combination with a heavy duty turntable. Each cake seems to get a little bit easier.
Reply to this Posted by: Patrincia | August 12, 2008 11:32 AM #
WOW Patricia...congratulations. That is one smooth cake! Brava!
Reply to this Posted by: Matthew C. | August 12, 2008 11:28 AM #
Thanks guys - I had a blast making it! I managed to get this cake done faster than the last two (which were each 3-tiers)... I owe the time savings to my recent purchase of a 2nd KitchenAid stand mixer. I could get my timing down even more if I had a second oven. I might start researching counter-top convection ovens.
Hector - the cake tiers were 4", 6", 8", 10", and 12". That little 4" inch one was a bugger! I had to "glue" it (with buttercream) onto a larger cardboard round so that I would have something to hold on to when frosting it, otherwise it was so light that my spatula just pushed it across my turntable.
The bride and groom asked me to stack the cake so that the tiers were all lined up in the back - in other words, the tiers graduated in the front like steps, and were flat in the back like a wall - hope that makes sense.
The flowers were chosen by the bride and groom - the entire reception hall was filled with sunflowers and viking mums.
Reply to this Posted by: Patrincia | August 12, 2008 9:58 AM #
Awesome job Patrincia! You are amazing.
Reply to this Posted by: Anonymous | August 12, 2008 4:37 AM #
Gorgeous! I am so in awe of all you wedding cake makers! My desserts tend to turn out "rustic." Delicious, yes, but not exactly elegant. I'd be petrified to attempt something like this!
Reply to this Posted by: Barbara | August 11, 2008 11:19 PM #
Gorgeous! I am so in awe of all you wedding cake makers! My desserts tend to turn out "rustic." Delicious, yes, but not exactly elegant. I'd be petrified to attempt something like this!
Reply to this Posted by: Barbara | August 11, 2008 11:18 PM #
That is beautiful.
Reply to this Posted by: Amy | August 11, 2008 7:35 PM #
WOW, Patrincia. 5 audacious tiers. Size specs please. You make cakes so smooth that puts fondant users to challenge!
I love your color scheme, it is very THE YELLOW KITCHEN!
Reply to this Posted by: Hector | August 11, 2008 2:06 PM #